Broccoli-Bacon Salad
Recipe from EatingWell

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.


Broccoli-Bacon Salad

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Servings: 6 servings, 1 scant cup each
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: 4th of July, Diabetic, Dinner, Healthy Cooking, Heart Healthy, Low Calorie, Low Carb, Low Cholesterol, Low Fat, Low Sodium, Lunch, Quick and Easy, Salad, Salad Dressings, Seasonal, Summer, Summer Picnics, Winter
 
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Ingredients
  • 1  clove
    garlic, minced
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  • 1/4  cup
    low-fat mayonnaise
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  • 1/4  cup
    reduced-fat sour cream
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  • 2  teaspoons
    cider vinegar
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  • 1  teaspoon
    sugar
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  • 4  cups
    finely chopped broccoli crowns, (see Tip)
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  • 1  8-ounce can
    sliced water chestnuts, rinsed and chopped
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  • 3  slices
    cooked bacon, crumbled
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  • 3  tablespoons
    dried cranberries
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  •  
    Freshly ground pepper, to taste
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Directions
1.
Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.

Tips:
Tip: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Nutrition information
Calories 89, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 8 mg, Sodium 200 mg, Carbohydrate 12 g, Fiber 3 g, Protein 4 g, Potassium 193 mg. Daily Values: Vitamin A 30%, Vitamin C 70%. Exchanges: Vegetable 2,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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